Roasted Broccoli Caesar with Lemon-Anchovy Crumbs
A bold, modern reimagining of the traditional Caesar. Instead of crisp romaine, we’re using tender roasted broccoli as the canvas for a rich, homemade Caesar dressing. Topped with sharp Parmesan and signature lemon-anchovy breadcrumbs for a sophisticated crunch, it’s a brilliant, texture-heavy side dish that redefines the salad course.
Servings: 6 servings
Calories: 615kcal
Equipment
Food processor fitted with blade attachment
2 Nonstick skillets one small, one medium
Paper towel lined plate
Ingredients
For the roasted broccoli
- 2 heads broccoli, cut into small florets
- 3 Tbsp olive oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the lemon anchovy breadcrumbs
- 2 cups artisan bread, crusts removed, cut into 2" pieces
- 2 Tbsp unsalted butter
- 1 anchovy filet
- 1 medium lemon, zested
Remaining salad ingredients
- ¼ cup capers, drained
- 2 Tbsp cornstarch
- ¼ cup neutral oil
- ½ - 1 cup homemade Caesar salad dressing
- ⅓ cup Parmigiano Reggiano, shaved
- Flaky sea salt
Instructions
- Roast the broccoli. Preheat oven to 425°F / 220°C. Trim broccoli florets to ensure they're all about the same thickness. Some florets will remain whole (the smaller ones) while the larger florets may need to be cut in half or thirds. Place on a rimmed baking sheet in a single layer, then roast for 15-20 minutes, tossing once halfway through cooking. Broccoli should be crisp-tender.
- Make the breadcrumbs. Place 2 cups cubed bread in a food processor fitted with blade attachment. Process until very finely chopped, about 1-2 minutes.
- Toast the breadcrumbs. Melt 2 Tbsp butter in a medium nonstick skillet over medium-high heat. Add anchovy filet, then use a rubber spatula to break it up, pressing it into the pan a little, so that it dissolves into the butter. Add the fresh breadcrumbs and lemon zest, then toast, stirring occasionally, until crispy on all sides, about 5 minutes. Set aside, but leave in the pan.
- Dredge the capers. Place ¼ cup drained capers in a small bowl, then toss with 2 Tbsp cornstarch until very well coated.
- Fry the capers. Heat ¼ cup neutral oil over medium-high heat. When hot, add the dredged capers. Cook until crispy, stirring once or twice to break them up a bit, about 3-5 minutes. Drain on a paper towel lined plate.
- Assemble, then serve. Spoon some of the Caesar dressing onto the bottom of a serving bowl. Place the broccoli on top, then sprinkle with ⅓ cup shaved Parmesan and as much of the breadcrumbs and crispy capers as you like. Finish with a pinch of flaky sea salt, then serve immediately!
Notes
- Storage: Creamy Caesar dressing keeps airtight in the fridge up to 1 week.
- Breadcrumbs: Lemon anchovy breadcrumbs are best day one; re-toast briefly if using 2–3 days later.
Nutrition
Calories: 615kcal | Carbohydrates: 45g | Protein: 16g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 1511mg | Potassium: 839mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1452IU | Vitamin C: 191mg | Calcium: 287mg | Iron: 4mg
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